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Flaky, buttery and tender Strawberry Scones
Bake a batch of these fantastic Strawberry Scones with the season’s best strawberries.
Some say a scone is just a crusty biscuit stuffed with fruit. Our Strawberry Scones are much more than that. If you’ve never been truly impressed with a homemade scone, jump on down to our recipe and give it a try!
I’m not completely sure how these scones got to be one of my most favorite splurges, but they are! The flavor is incredible, the texture superb and they’re made with only a few basic pantry ingredients and a couple of fresh strawberries.
Perhaps it’s how easy they are to make, or how perfect the strawberries bake into the flaky layers. Whatever the reason, these scones are wonderfully delicious and a must make with your juicy, ripe strawberries.
Overview of ingredients
For the scone dough:
- whole milk – don’t use low-fat milk as the added richness seals the deal for the perfect texture.
- granulated sugar – with just enough sweetness to add interest and set them apart from flaky buttery biscuits.
- salt – regular table salt is fine.
- all-purpose flour – set aside 1/4 cup to toss with the diced strawberries.
- baking powder – to give the scones plenty of lift and rise.
- unsalted butter – use cold butter cut into small 1/2-inch pieces.
- fresh strawberries – you’ll need one cup of diced strawberries plus two extra strawberries for topping the scones.
- coarse sugar – sprinkled on top of the scones before baking to create a crispy, sweet crust.
For the simple glaze:
- powdered sugar
- vanilla extract
- milk, cream or water for thinning as needed for desired consistency.
- optional – add a squeeze of lemon or orange juice to the glaze
How to make Strawberry Scones:
To prepare the scone dough:
- First combine the milk, sugar and salt.
- Set aside 1/4 cup of flour.
- Next whisk together the remaining flour and baking powder in a large bowl.
- Add the butter to the dry ingredients and blend together using a pastry cutter. Keep cutting the butter into the flour until only small pea size pieces remain.
- Toss the diced strawberries in the reserved flour.
- Add the strawberries and any residual flour to the flour and butter mixture.
- Pour the milk mixture into the dry ingredients and gently fold with a wooden spoon or stiff spatula until the dough comes together and all flour is incorporated.
Form the scones:
- Gather the dough together and form into an 8-inch round. The dough may be a little sticky.
PRO TIP: Line an 8-inch cake pan with two pieces of plastic wrap leaving the extra hanging over the sides. With lightly floured hands, gently press the dough into the pan to form an even 8-inch round. Lift the dough out of the pan and place onto the prepared baking sheet. Discard the plastic wrap.
- Cut the remaining strawberries into 1/2-inch pieces and pies son top of the scone cake. Lightly brush the top of the dough with milk and generously sprinkle with coarse sugar.
- Cut the dough into 8 wedges. Separate the scones on the pan and bake until golden brown.
Prepare the glaze:
- Whisk the ingredients together and drizzle over the scones.
Strawberry Scones can be served warm, cold or room temperature.
I’ve been known to take a bite or two, or three, as soon as these scones come out of the oven. However, they’re best served slightly warm while the top is still crusty, the middle is soft and a little steam rises up when you break off a piece or two.
Leftover scones can be refrigerated and then rewarmed for a few minutes in the oven. These scones rewarm nicely in the microwave too, but the crusty top softens a bit. They’re still delicious, just not as crispy on top.
What to serve with scones:
If serving scones for breakfast, scrambled eggs are always the perfect choice. Omelettes, bacon or sausage and a big cup of coffee or tea are also great add-ons.
Along with our scones, a bowl of fresh fruit, tangy yogurt and fresh squeezed orange juice may be all you need to have a fantastic start to the day!
Do you have to add icing or a glaze?
The simple icing is purely optional so I’ll leave it up to you to decide. I like a little drizzle on mine so if you’re looking for something just a little sweeter I say go for it.
A nice squeeze of fresh lemon juice is a good addition to the icing. Tangy, bright lemon flavor plays well with sweet strawberries, give it a try!
If you don’t plan to eat all the scones immediately, I would wait to add icing until just before serving. We’ve stored these scones with and without icing and love them both ways.
As with many baked goods our Strawberry Scone recipe is best served the day they’re made but will keep at room temperature for a day or two. You can also seal the scones in an airtight container and refrigerate for up to 4 days.
Can you freeze Strawberry Scones?
Absolutely! Yes you can freeze the scones, preferably without icing. To freeze wrap each scone in plastic wrap then seal in an airtight container.
To serve, remove the scones from the freezer and place on an oven-proof pan. Bake in a preheated 350F oven for 5 to 10 minutes.
If frozen after they’ve been iced, just allow them to thaw at room temperature then microwave at 50% power for 20 seconds or so to take the chill off.
We also enjoy these scones cold from the refrigerator. They’re so delicious anyway you want to serve them.
Flaky, buttery, lightly sweet and delicious!
These are truly some of the best scones we’ve ever had. They’re perfect for breakfast or brunch and make a nice gift for neighbors, family and friends.
For another tasty brunch idea, try these Strawberry Shortcake Scones which also make a great summer dessert, too.
Our favorite during the holidays are these Almond Cranberry Scones. Loaded with grated, frozen almond paste and tart pops of fresh cranberry flavor.
For a savory treat, you’ll want to dive into these Cheddar Chive Scones. Easy to make and loaded with flavor and the perfect vehicle for little picnic sandwiches!
Our Buttery Apricot Scones are so flaky you’ll want to make them again and again! Easily made with dried apricots then drizzled with an almond flavored icing.
And finally, don’t miss our Almond Peach Scones. Filled with fresh diced peaches, buttermilk and grated frozen almond paste, these scones are tender, delicious and easy to make, too!
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For the scone dough:
- 1 cup whole milk, cold (8oz)
- ¼ cup granulated sugar (55g)
- ½ teaspoon salt
- 3 cups all-purpose flour (378g)
- 2 ½ teaspoons baking powder
- 10 tablespoons unsalted butter, cold (5oz)
- 1 cup diced strawberries, plus two extra strawberries for topping
- 1 tablespoon coarse sugar, for topping
For the glaze:
- 1 cup powdered sugar (115g)
- ¼ teaspoon vanilla extract
- 1 tablespoon milk, cream or water
To prepare the scones:
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a two cup measuring cup combine the milk, sugar and salt. Whisk until dissolved. Set aside.
- In a large mixing bowl whisk together the flour and baking powder. Cut the butter into ½-inch pieces and add to the flour mixture. Blend using a pastry cutter until only small pea size pieces remain. Add the diced strawberries to the butter and flour mixture and fold gently until all berries are incorporated. Add the milk and stir with a wooden spoon or stiff spatula until the dough comes together and all flour is incorporated. Take care not to smash the strawberries.
- Line an 8-inch cake pan with a double layer of plastic wrap with extra hanging up and over the sides. Using lightly floured hands, gather the dough and gently press into the pan. Lightly flour the top of the dough (if sticky) and press gently to form an even 8-inch round. Lift the dough out of the pan and place on the prepared baking sheet. Discard the plastic wrap.
- Cut the remaining strawberries into ½-inch pieces and press on top of the scone cake for extra decoration. Lightly brush the top of the dough with milk. Generously sprinkle the top with coarse sugar. Cut the dough into 8 wedges. Separate the scones and bake for 25 to 30 minutes or until golden brown. Transfer to a wire rack and cool slightly before adding the drizzled glaze.
To prepare the glaze:
- Whisk the ingredients together and drizzle over the scones. Serve immediately.
- Scones are best eaten the day they are made.
- Refrigerate leftovers in an airtight container for 2 to 3 days. Rewarm gently in the microwave if desired. The scones will soften over time but are still delicious.
- You can also use lightly floured hands to form the dough into an 8-inch round and skip forming in a cake pan.